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Recipe Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 tablespoons Thai red curry paste
  • 2 cloves garlic
  • 1 (1/2-inch) knob ginger, peeled and minced
  • 4 cups frozen stir-fry vegetables, such as broccoli, green beans, carrots and peppers
  • 1 1/2 cups frozen spinach, thawed and drained
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (14-ounce) can unsweetened coconut milk
  • 1 1/2 cups low-sodium vegetable broth
  • Chopped fresh cilantro, for garnish
  • 4 cups cooked long-grain white rice, for serving

Recipe Directions

  1. Heat oil in large pot over medium heat. Add onions and cook, stirring occasionally, until tender, about 3 to 5 minutes. Stir in curry paste, garlic and ginger, and cook until fragrant, about 30 seconds.
  2. Add stir-fry vegetables, chickpeas, coconut milk and broth to simmer over medium heat. Cook, stirring occasionally, until flavors develop, about 10 minutes.
  3. Stir in spinach, and cook until just warmed through, about 1 minute. Transfer to serving bowls. Garnish with cilantro. Serve with rice, and enjoy.

Recipe Video


Revamp your weeknight dinners with a Vegetable and Chickpea Coconut Curry! 🌿πŸ₯₯ Embrace the convenience of frozen veggies for a quick and tasty meal that'll have you rethinking your dinner routine. ⏰ Ready to transform your mealtime? Find the recipe link in our bio. πŸ‘† #EasyHomeMeals #ReThink #ReDiscoverDairyandFrozen #CurryRecipe

♬ original sound - Easy Home Meals

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